Wednesday, 14 September 2011

BBQ Fanatics Award Winning finishing sauce

Recipe: BBQ Sauce

This outstanding finishing sauce is used to paint onto meats in the final 20 minutes on the smoker; heavy with sugar and corn syrup it gives a rich glaze to ribs, pork and brisket.  Its a combination of Cuan's incredible BBQ sauce (adapted slightly) and the corn syrup and was influenced by our time at the Royal in Kansas City in 2010.  Props to Cuan for developing this, its just fantastic.
I've split this into a base and then a finisher - you can experiment on top of the base with other flavours you're after.  I've given our finisher for pulled pork here which uses apricot preserves and is inspired by APL's (Famous in the US but known in the UK due to his ties with Jamie Oliver and their joint restaurant Barbecoa) pulled pork sauce.

I highly recommend investing in a chinoise for this!  You'll be pushing the sauce through a sieve 3 times to get the consistency and smoothness and its painful without a proper tool for it.

BBQ Sauce Base

Makes 2 quantities
Adapted from Cuan’s recipe.


  • 2 dried chipotle chiles, split and seeds removed, rehydrated in boiling water and minced
  • 2 white onions, chopped
  • 2 cloves garlic, finely sliced
  • 2 142g cans double concentrated tomato puree
  • 2 tsp garlic powder
  • 1 tsp onion salt
  • 2 tsp tamarind pulp
  • 2 tbs tamarind extract
  • 1 cup cider vinegar
  • 1 cup light brown sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg


Fry the chilies, onions, garlic and ½ tsp of coarse salt in olive oil gently, until soft but not coloured
Add ½ cup of water, tomato puree, ground black pepper
Add garlic powder, onion salt
Add tamarind pulp and extract
Simmer gently for 10-20 min, do not boil
Push through a sieve
Add vinegar, salt and pepper to taste, sugar, cinnamon and nutmeg
Simmer for 10 min, do not boil (take off the heat if bubbling).  Stir frequently.
Push through a sieve

Apricot Finishing Sauce

Used on pulled pork


  • 1 quantity BBQ Sauce base
  • 1/2 cup apricot preserves
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1/4 cup corn syrup


Combine ingredients + more ground pepper
Simmer gently for 5 minutes
Push through sieve

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